• For the ice cream
• In a medium saucepan add the sugar and scrape the vanilla bean seeds into the sugar. Rub the sugar and seeds together to disperse the seeds and release the vanilla flavor more. Add the vanilla bean, salt, 2 cups of milk and 1 cup of heavy cream and heat over medium low until starting to steam, stirring to dissolve the sugar. Turn off the heat and let steep for one hour to get more vanilla flavor. When an hour is almost up, have the egg yolks ready in a medium bowl next to the stove. Pour the remaining cup of cream in a bowl and set a strainer over the top. Warm the milk mixture back up over medium heat. Slowly add some of the heated milk mixture into the egg yolks while whisking them to slowly warm them up. Add another cup or so of milk slowly in until its all mixed. Add the egg yolk mixture into the pan and stir over medium low with a spatula, scraping the bottom to make sure no egg yolk is sticking. Keep stirring slowly until the mixture thickens, like custard. Remove from heat and strain into the bowl with the cream. Stir to combine with the cream and add in the vanilla extract. Store in the refrigerator until completely chilled. Once you are ready to churn ( after the biscuits and berry sauce is made) churn the ice cream according to manufacturers directions. Once it is churned drop spoonfuls of the ice cream into a container or bowl and add in pieces of biscuits, berries and swirls of the sauce and keep layering. Freeze the ice cream for 4-8 hours before serving.

For the Biscuits:

• Preheat oven to 350
• Prepare a baking sheet with parchment paper
• In a food processor combine the sugar, flour, baking soda and salt and pulse a few times to combine. In a separate bowl whisk the egg and milk together. Add the butter to the food processor and pulse again until the mixture is crumbly. Slowly pour in the milk mixture and pulse until combined. Scoop out heaping tablespoons onto a prepared baking sheet. Sprinkle the tops with coarse sugar and bake for 8-10 minutes or until tops are firm and edges are golden. Cool for 5 min on baking sheet and then remove to a wire cooling rack to cool completely. Cut into ½” size pieces and freeze. This way they won’t crumble when mixing into the ice cream.
• For the Blackberry Sauce
• In a saucepan combine all the ingredients and bring to a boil, simmer until slightly thickened. Cool completely and keep in a sealed container in the refrigerated until ready to add to the ice cream.